1 cup (250 mL)unsalted butter, at room temperature
1 2/3 cups (420 mL)granulated sugar
2 tsp (10 mL)vanilla
1 1/2 cups (375 mL)buttermilk
3/4 cup (175 mL)cold unsalted butter, cubed
8 oz (230 g)bittersweet chocolate, melted and cooled
1/4 cup (60 mL)cocoa powder, sifted
1/4 tsp (1.25 mL)salt
3 cups (750 mL)icing sugar, sifted
1/3 cup (75 mL)milk
1 tsp (5 mL)vanilla
Step 1 Preheat oven to 350°F (180°C). Grease and line two 9-inch (23 cm) round cake pans with parchment paper. Whisk together flour, cocoa powder, espresso powder, baking powder, baking soda and salt until combined; set aside.
Step 2 Using electric mixer, beat butter with sugar until light and fluffy; beat in eggs, one at a time, making sure each egg is fully incorporated be-fore the next addition. Beat in vanilla.
Step 3 With mixer on low, alternately add the flour mixture in 3 parts and buttermilk in 2 parts, starting and ending with flour mixture; scrape down the bowl as needed between additions.
Step 4 Pour batter into prepared pans; smooth top. Bake until tester comes out clean when inserted into centre, approximately 25 to 30 minutes. Transfer to rack; let cool completely.
Step 1 Using electric mixer, beat butter on high speed until light and creamy; beat in melted and cooled chocolate, cocoa powder and salt until smooth. Beat in icing sugar. Stir in milk and vanilla; beat until creamy.
Step 2 If frosting is too soft to spread, refrigerate for 5 to 10 minutes. Smear a little frosting on a serving plate to prevent the cake from sliding. Place the first cake in the centre of the plate and spread 1 cup (250 mL) of frosting on top. Top with second cake layer; frost the top and sides of cake with remaining frosting. Refrigerate cake for at least 2 hours before serving.